An institution for years now, queues are forming before the doors open at 7:30am each morning. One of the many beauties of this coffeeshop is that you can choose your own beans and it costs the same. Many years ago I used to buy a beautiful Indian blend so spoke to one of the assistants and she pointed me to Guatemala Finca Capetillo. Very smooth. This is what I have each morning – its label is a beautiful turquoise colour which can be seen in the last shot (alongside the imprint of my favourite lipstick ‘Rebel’ by Mac).
Homemade hummus/avocado dip:
- 1 avocado
- 1 teaspoon tahini
- 1 clove garlic
- juice of 1 lemon
- 1 pack of fresh/sprouted chickpeas*
- salt & pepper
- drizzle of organic extra virgin olive oil (preferably Greek)
- a bit of water (ideally from an alcaline jug such as BioCERA)
Put everything in a blender. I finally decided to go for the real deal: Vitamix.
*Use 1 tin of chickpeas for a more familiar hummus taste. The rawness of the chickpeas is only recommended for true raw energy lovers.
I have tried many gluten free wraps and they’re all tasteless except this one. If you live in the UK and you can find this brand I highly recommend it. It was Waitrose and not Wholefoods where I purchased it. Double-checked this morning when I went to buy some more and had to visit both shops:)
Spread dip generously, fill with fresh organic rocket. Drizzle of olive oil, wrap and cut to pieces.
Today I ran out of rocket so added some thinly sliced cucumber and cut it like a sandwich:)
A few tips on eating especially if you suffer from indigestion:
- Do a food intolerance test. Most common allergies are wheat and dairy.
- Chew well – I eat way too fast and end up feeling bloated.
- Keep your mouth closed:)
- Don’t drink while you’re eating; ideally an hour before or after.
Goat Island is only 10 minutes drive from home and the first marine reserve in New Zealand established in 1975. Even though overcast and a little drizzly that day, it was a rewarding, short (45-minute return) walk with a wonderful look out and bench to marvel and ponder at the choppy sea. Little Barrier island is faintly seen in the distance.
The University of Auckland’s Leigh Marine Laboratory is based next to the reserve.
Mountain Experience 2008 – Alpine Guides
Some unusual Ingredients:
- 1 packet of tomatoes (outside Greece, cherry tomatoes are the way to go)
- Half a cucumber
- 1 red onion
- 1 fillet of freshly caught grilled snapper (again I cheated, bought from local chippy)
- 1 avocado
- A handful of fresh basil leaves
- Half a pack of Bulgarian Sheep Feta (Bulgarian is just as good as Greek feta)
- Iliada Greek olive oil
- Cracked pepper & himalayan salt
- Modena Balscamic vinegar
Being Greek this salad may come as a surprise. I love the traditional Greek salad but I also love avocado and grilled snapper. In summer, I have a tendency to turn everything into a salad so here it is:)
The sizes specified above are for one [hungry] person’s dinner or a light lunch for two.
- 1 ripe banana
- 1 tbp raw cacao powder
- 1 glass of cold yogurt with live cultures
- 1 very full tsp of manuka honey (!)
- 1 tbs of almond meal (ground blanched almonds)
Perfect after yoga practice:)
This time I didn’t add ice. The temperature of the yogurt was sufficient to give it a slight cooling effect.
Three key products are used for this smoothie (see brands found in NZ):
- Almond meal – high source of protein
- New Zealand Manuka honey – antimicrobial and antibacterial, good for stimulating the immune system, providing nutrients for cell metabolism and rapid tissue repair
- Raw organic cacao powder – high in antioxidants, iron, magnesium and heirloom